CN103652697A - Green tea bamboo shoot and processing technology thereof - Google Patents
Green tea bamboo shoot and processing technology thereof Download PDFInfo
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- CN103652697A CN103652697A CN201310596653.6A CN201310596653A CN103652697A CN 103652697 A CN103652697 A CN 103652697A CN 201310596653 A CN201310596653 A CN 201310596653A CN 103652697 A CN103652697 A CN 103652697A
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- 239000011425 bamboo Substances 0.000 title claims abstract description 52
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 45
- 235000009569 green tea Nutrition 0.000 title claims abstract description 44
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 241001330002 Bambuseae Species 0.000 claims abstract description 51
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 235000008390 olive oil Nutrition 0.000 claims abstract description 11
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- 239000002994 raw material Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
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- 239000011575 calcium Substances 0.000 description 3
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- 150000001720 carbohydrates Chemical class 0.000 description 2
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- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical class O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
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- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
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- 206010061218 Inflammation Diseases 0.000 description 1
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- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- AYFVYJQAPQTCCC-GBXIJSLDSA-N L-threonine Chemical compound C[C@@H](O)[C@H](N)C(O)=O AYFVYJQAPQTCCC-GBXIJSLDSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- 125000003118 aryl group Chemical group 0.000 description 1
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- 239000010951 brass Chemical class 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Chemical class CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
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- 230000000052 comparative effect Effects 0.000 description 1
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- 229960003067 cystine Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 235000019198 oils Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
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- 229960000278 theophylline Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses green tea bamboo shoot and a processing technology thereof. The green tea bamboo shoot comprises the following raw materials by weight: 200 to 300 parts of bamboo shoot, 50 to 65 parts of green tea, 2 to 6 parts of chicken extract, 5 to 10 parts of soy sauce, 12 to 16 parts of edible salt, 6 to 10 parts of white sugar, and 3 to 5 parts of olive oil. The processing technology comprises the following steps: roughing bamboo shoot and green tea, adding a flavoring agent, and boiling to form the green tea bamboo shoot. The processing technology is simple and convenient; the green tea bamboo shoot not only tastes unique, but also is rich in nutrition; the healthcare effect of the green tea bamboo shoot is better than that of bamboo shoot due to the adding of green tea.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of green tea bamboo shoots and processing technology thereof.
Background technology
Bamboo shoots are taken as " treasure in dish " from ancient times in China, nutritionally, the past has many people to think, although bamboo shoots taste is delicious, there is no what nutrition, and what have even thinks " eat meal bamboo shoot and will scrape three days oil ".This understanding is inaccurate.In fact, bamboo shoots contain rich in protein, amino acid, fat, carbohydrate, calcium, phosphorus, iron, carrotene, vitamin B1, B2, C.Every 100g fresh bamboo shoots is containing dry 9.79g, protein 3.28g, carbohydrate 4.47g, cellulose 0.9g, fatty 0.13g, calcium 22mg, phosphorus 56mg, iron 0.1mg, and multivitamin and carotene carotene content double many than Chinese cabbage content; And the protein comparative superiority of bamboo shoots, the lysine of needed by human, tryptophan, threonine, phenylalanine, and the glutamic acid and the cystine that has Protein requirement configuration interaction that in protein metabolism process, occupy critical role, there is certain content, be good health-care vegetable.
Traditional drink of Cha Shi China, common green tea has quenches one's thirst, produces refreshing effect to the mind, and digestant function especially has good health-care effect to cardiovascular softening, the gas that relieves inflammation or internal heat of can also calming the nerves in addition, long-term drinking can improve the immunity of human body.In tea, contain abundant nutriment, as multivitamins such as theophylline, theine, phenols, caffeine, brass class, aromatic, protein, and the trace element such as calcium, phosphorus, iodine, molybdenum, fluorine, zinc-copper.There is the fatigue of elimination, enhance metabolism, strengthen thinking and memory capability, suppress in addition tumour, prevent the effects such as artery sclerosis, hypertension, cerebral thrombus.
Raising along with people's living standard, the food of the single effect of tradition cannot meet people's demand, the variation of food taste, effect has become the main flow of food processing in the market, therefore, the bamboo shoots of tradition processing cannot meet the demand in market, and are the blank on market by the green tea bamboo shoots of producing that green tea is combined with bamboo shoots.
Summary of the invention
The object of the invention is the just defect of above prior art, a kind of special taste, nutritious green tea bamboo shoots and processing technology thereof are provided.
Object of the present invention can be achieved through the following technical solutions:
Green tea bamboo shoots, is characterized in that: it is that raw material by following weight parts makes: bamboo shoots: 200～300, green tea: 50～65, chickens' extract: 2～6, soy sauce: 5～10, edible salt: 12～16, white sugar: 6～10, olive oil: 3～5.
The raw material proportioning of optimum weight part of the present invention is as follows: bamboo shoots: 250, green tea: 50, chickens' extract: 3, soy sauce: 6, edible salt: 12, white sugar: 6, olive oil: 3.
Processing technology of the present invention is: comprise the following steps:
(1) choose the fresh leaf of green tea and new fresh and tender bamboo shoots are raw material, and it is standby to clean impurity elimination;
(2) the fresh leaf of green tea is soaked after 1～2 hour with the water of 70 ℃～80 ℃, tealeaves is filtered, get green tea filtrate for later use;
(3) put into the hot water of 100 ℃ after bamboo shoots are shelled, by formula rate, add edible salt to hot plate and remove astringent taste for 2～3 hours;
(4) bamboo shoots that removed astringent taste are put into green tea filter leaf, by formula rate, add chickens' extract, soy sauce, white sugar, olive oil to hot plate 1～2 hour, hot plate temperature and be controlled at 80 ℃～90 ℃;
(5) by the bamboo shoots chopping pack processing, put in freezer.
Beneficial effect of the present invention is: processing technology of the present invention is simple and convenient, and the bamboo shoots that process are special taste and nutritious not only, not only has the health-care effect of bamboo shoots itself, and it by the health-care effect that adds green tea and make bamboo shoots more.
The specific embodiment
Embodiment 1
Green tea bamboo shoots, it is that raw material by following weight parts makes: bamboo shoots: 250, green tea: 50, chickens' extract: 3, soy sauce: 6, edible salt: 12, white sugar: 6, olive oil: 3.
Processing technology of the present invention is: comprise the following steps:
(1) choose the fresh leaf of green tea and new fresh and tender bamboo shoots are raw material, and it is standby to clean impurity elimination;
(2) the fresh leaf of green tea is soaked after 1 hour with the water of 70 ℃, tealeaves is filtered, get green tea filtrate for later use;
(3) put into the hot water of 100 ℃ after bamboo shoots are shelled, by formula rate, add edible salt to hot plate and remove astringent taste for 2 hours;
(4) bamboo shoots that removed astringent taste are put into green tea filter leaf, by formula rate, add chickens' extract, soy sauce, white sugar, olive oil to hot plate 1 hour, hot plate temperature and be controlled at 80 ℃;
(5) by the bamboo shoots chopping pack processing, put in freezer.
Embodiment 2
Green tea bamboo shoots, it is that raw material by following weight parts makes: bamboo shoots: 300, green tea: 65, chickens' extract: 6, soy sauce: 10, edible salt: 16, white sugar: 10, olive oil: 5.
Processing technology of the present invention is: comprise the following steps:
(1) choose the fresh leaf of green tea and new fresh and tender bamboo shoots are raw material, and it is standby to clean impurity elimination;
(2) the fresh leaf of green tea is soaked after 2 hours with the water of 75 ℃, tealeaves is filtered, get green tea filtrate for later use;
(3) put into the hot water of 100 ℃ after bamboo shoots are shelled, by formula rate, add edible salt to hot plate and remove astringent taste for 3 hours;
(4) bamboo shoots that removed astringent taste are put into green tea filter leaf, by formula rate, add chickens' extract, soy sauce, white sugar, olive oil to hot plate 2 hours, hot plate temperature and be controlled at 85 ℃;
(5) by the bamboo shoots chopping pack processing, put in freezer.
Claims (3)
1. green tea bamboo shoots, is characterized in that: it is that raw material by following weight parts makes: bamboo shoots: 200～300, green tea: 50～65, chickens' extract: 2～6, soy sauce: 5～10, edible salt: 12～16, white sugar: 6～10, olive oil: 3～5.
2. a kind of green tea bamboo shoots according to claim 1, is characterized in that: the raw material proportioning of its optimum weight part is as follows: bamboo shoots: 250, green tea: 50, chickens' extract: 3, soy sauce: 6, edible salt: 12, white sugar: 6, olive oil: 3.
3. the processing technology of a kind of green tea bamboo shoots according to claim 1 and 2, is characterized in that: comprise the following steps:
(1) choose the fresh leaf of green tea and new fresh and tender bamboo shoots are raw material, and it is standby to clean impurity elimination;
(2) the fresh leaf of green tea is soaked after 1～2 hour with the water of 70 ℃～80 ℃, tealeaves is filtered, get green tea filtrate for later use;
(3) put into the hot water of 100 ℃ after bamboo shoots are shelled, by formula rate, add edible salt to hot plate and remove astringent taste for 2～3 hours;
(4) bamboo shoots that removed astringent taste are put into green tea filter leaf, by formula rate, add chickens' extract, soy sauce, white sugar, olive oil to hot plate 1～2 hour, hot plate temperature and be controlled at 80 ℃～90 ℃;
(5) by the bamboo shoots chopping pack processing, put in freezer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596653.6A CN103652697A (en) | 2013-11-17 | 2013-11-17 | Green tea bamboo shoot and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310596653.6A CN103652697A (en) | 2013-11-17 | 2013-11-17 | Green tea bamboo shoot and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652697A true CN103652697A (en) | 2014-03-26 |
Family
ID=50292416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310596653.6A Pending CN103652697A (en) | 2013-11-17 | 2013-11-17 | Green tea bamboo shoot and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652697A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431895A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Preparation method of canned bamboo shoots |
| CN104431896A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing technique of salted dried bamboo shoots |
| CN107125657A (en) * | 2017-05-19 | 2017-09-05 | 舒城圣桂食品有限公司 | A kind of tea flavour bamboo shoot fourth |
| CN108094955A (en) * | 2017-12-15 | 2018-06-01 | 广西岩星农业有限公司 | A kind of preparation method of green tea flavored horseshoe dried bamboo shoots |
-
2013
- 2013-11-17 CN CN201310596653.6A patent/CN103652697A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431895A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Preparation method of canned bamboo shoots |
| CN104431896A (en) * | 2014-11-18 | 2015-03-25 | 广德向阳生态食品有限公司 | Processing technique of salted dried bamboo shoots |
| CN107125657A (en) * | 2017-05-19 | 2017-09-05 | 舒城圣桂食品有限公司 | A kind of tea flavour bamboo shoot fourth |
| CN108094955A (en) * | 2017-12-15 | 2018-06-01 | 广西岩星农业有限公司 | A kind of preparation method of green tea flavored horseshoe dried bamboo shoots |
| CN108094955B (en) * | 2017-12-15 | 2021-06-11 | 广西岩星农业有限公司 | Preparation method of green tea flavor dried water chestnut bamboo shoots |
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Application publication date: 20140326 |